Preheat oven to 400°F (205°C). Grease a 10 x 2-inch tube pan, or 2 loaf pans, 9 x 5 x 3-inch. In a large bowl, combine crushed pineapple chunks (reserving 3 tablespoons of the liquid for the glaze), white cake mix, eggs, cinnamon, and mandarin orange sections (undrained). Stir until just moistened, then beat with an electric mixer on high speed for 2 minutes. Pour into the prepared pan(s). Bake for 35 to 40 minutes, or until the center is set. Cool in the pan (about 1 hour) then turn out and glaze. Glaze: In a small bowl, combine powdered sugar, and the reserved pineapple juice. Spoon over the cooled coffee cake.